Baking Powder - 210B
2686Raising agent that allows cakes to rise under the conjugated action of moisture and heat, does not leave alkaline residues, which avoids saponification. Gives maximum and consistent output without coloring pastry.
Pastry , yellow pastry , biscuit making, etc...
Dose:
• Shortbread, butter biscuits (15 g/ Kg of Flour)
• Cakes, madeleines (25 g/ Kg of Flour)
• Chou paste (20 g/ Kg of Flour)
PACKAGING : 1 kg
